Emulsion microstructural evolution with the action of environmentally friendly demulsifying bacteria

Synthesis and application of recyclable magnetic cellulose nanocrystals for effective demulsification of water in crude oil emulsions

The development of eco-friendly, efficient, and economical demulsifiers for the demulsification of water in crude oil emulsion is one of the important issues in the petroleum industry. Demulsifiers with suitable performance in several demulsification methods are good choices for effective and economical demulsification. In this study, recyclable magnetic cellulose nanocrystals have been synthesized from cotton by a simple method and used in the demulsification of water in crude oil emulsions. Chemical and magnetic demulsification by magnetic cellulose nanocrystals has been investigated. In addition, the effects of time, temperature, and demulsifier concentration on the demulsification efficiency have been evaluated. According to the results, this demulsifier can be used as an effective demulsifier for both chemical and magnetic demulsification and displayed a demulsification efficiency of 100 % at 50 °C without a magnet and 90 % at 20 °C with a magnet. The chemical demulsification efficiency of Fe3O4 nanoparticles was investigated and it showed lower DE compared to magnetic cellulose nanocrystals. The recyclability tests of the demulsifier indicated that magnetic cellulose nanocrystals can be used up to 4 times. Finally, the demulsification mechanism and interfacial tension measurements revealed that this demulsifier reduced the interfacial tension between water and crude oil and increased the water droplet sizes.

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.

Demulsification of amphiphilic gemini ionic liquids and its demulsification mechanism

This work aims to prepare two new amphiphilic and interfacial active gemini ionic liquids to treat crude oil and investigates its demulsification mechanism. Tetraethylene glycol was pretreated with thionyl chloride and used as a linker to connect succinimide or phthalimide, and then reacted with dodecyl benzene sulphonic acid to obtain the corresponding amphiphilic and interfacial active gemini ionic liquid STA or PTA, respectively. ¹H nuclear magnetic resonance spectroscopy (¹HNMR) and Fourier-transform infrared spectroscopy (FTIR) was used to determine the chemical structures. The demulsification tests showed the demulsification efficiency with 150 mg/L of STA or PTA at 60 °C for 30 min was 99.89% and 99.79%, respectively. Furthermore, the demulsification mechanism of STA and PTA were studied and the prominent demulsification ability of STA and PTA were attributed to the better interfacial activity and amphipathy which could destroy the asphaltenes interfacial film. These results showed that STA and PTA had excellent demulsification efficiency, which promised application in petroleum industry.

A critical review of the development and demulsification processes applied for oil recovery from oil in water emulsions

The formation of stable emulsions is a fundamental problem in oil industry that can result in a sequence of environmental and operational problems. Chemical demulsification is extensively applied for the recovery of oil from water as well as water from oil. This review introduces different chemical demulsifiers applied for the demulsification and recovery of oil from oil in water (O/W) emulsions. Main types of surfactants (anionic, cationic, nonionics and amphoteric) involved in the formation of emulsions and enhances their stability were discussed. Promising demulsifiers such as nanoparticle (NP), hyperbranched polymers, and ionic liquids (IL), which achieved high oil recovery rate, parameters influencing demulsification efficiency and demulsification mechanisms were explored. Lastly, improvements, challenges, and new changes being made to chemical demulsifiers were underlined. Functionalized magnetic nanoparticles and hyperbranched polymers were very effective in recovering oil from O/W emulsions with an efficiency >95%. Polymers with highly hydrophilic content and high molecular weight can achieve excellent oil recovery rates due to higher interfacial activity, higher dispersion, and presence of specific functional groups. Although ionic liquids could achieve oil recovery up to 90%, high cost limits their applications. NPs showed excellent oil recovery behavior at low concentrations and ambient temperature. Demulsification efficiency of NPs can be enhanced by functionalize with other components (e.g., polymers and surfactants), while service life can be extend by silica coating. Future challenges include scaling up the use of NPs in oil recovery process and highlighting contrasts between lab-scale and field-scale applications.

Demulsification of water-in-crude oil emulsion driven by a carbonaceous demulsifier from natural rice husks

Removing emulsified water from a water-in-crude oil (W/O) emulsion is critically required prior to downstream processing in the petroleum industry. In this work, environmentally friendly and amphipathic rice husk carbon (RHC) demulsifier was prepared by a simple carbonization process in a muffle furnace using rice husks as starting materials. RHC was characterized by field-emission scanning electron microscope, energy dispersive spectrometer, Fourier transform infrared spectrometer, ultraviolet-visible spectrometer, powder X-ray diffraction, zeta potential and synchronal thermal analyzer. The factors such as dosage, temperature, settling time, pH value and salinity were systematically investigated. The results indicated that the dehydration efficiency (DE) reached as high as 96.99% with 600 mg/L of RHC for 80 min at 70 °C. RHC exhibited an optimal DE under neutral condition, but it was also effective under acidic and alkaline conditions. Also, it had an excellent salt tolerance. The possible demulsification mechanism was explored by interfacial properties, different treatment methods for RHC and microexamination. The demulsification of RHC is attributed to its high interfacial activity, oxygen-containing groups and content of silica. It indicates that RHC is an effective demulsifier for the treatment of the W/O emulsion.

Nanoscale silica-coated graphene oxide and its demulsifying performance in water-in-oil and oil-in-water emulsions

In current work, GO@SiO₂ nanocomposite was prepared by coating nanoscale silica onto graphene oxide (GO). GO@SiO₂ was characterized with scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (IF-IR). Additionally, the demulsifying performance of GO@SiO₂ was investigated by bottle test. The results showed that GO@SiO₂ had a good demulsifying performance in both oil-in-water (O/W) and water-in-oil (W/O) emulsions. When the concentration of GO@SiO₂ was 200 ppm in the O/W emulsion, the optimal light transmittance of aqueous phase (LTA) and corresponding oil removal rate (ORR) at room temperature could reach 86.9% and 99.48%, respectively. Also, GO@SiO₂ had an excellent salt tolerance under acidic condition. Furthermore, GO@SiO₂ also could demulsify the W/O emulsion, and the efficiency at 70 °C could reach 80.5% when the concentration was 400 ppm.

Aggregation kinetics of binary systems containing kaolinite and Pseudomonas putida induced by different 1:1 electrolytes: specific ion effects

Background

The interactions between colloidal particles in the binary systems or mixture colloids containing clay minerals and bacteria have important influences on formations and stabilities of soil aggregates, transportations of soil water, as well as biological activities of microorganisms. How the interfacial reaction of metal ions affects their interaction therefore becomes an important scientific issue.

Methods

Dynamic light scattering studies on the aggregation kinetics of mixture colloids containing kaolinite and Pseudomonas putida (P. putida) were conducted in this study.

Results

Aggregation could be observed between kaolinite and kaolinite, between kaolinite and P. putida when P. putida content was less than 33.3%. Additionally, aggregation rates decreased with increasing P. putida content. The critical coagulation concentrations and activation energies indicated that there were strong specific ion effects on the aggregation of mixture colloids. Most importantly, the activation energy increased sharply with increasing P. putida content, which might result from the lower Hamaker constant of P. putida compared with that of kaolinite.

Contributions

(1) Strong specific ion effects on mixture colloids aggregation of kaolinite-P. putida were observed; (2) the aggregation behavior of mixture colloids was determined by the average effects of mixture colloids, rather than the specific component. This finding provides an important methodological guide for further studies on the colloidal aggregation behavior of mixture systems with organic and inorganic materials.

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

Food microstructure significantly affects microbial growth dynamics, but knowledge concerning the exact influencing mechanisms at a microscopic scale is limited. The food microstructural influence on Listeria monocytogenes (green fluorescent protein strain) growth at 10°C in fish-based food model systems was investigated by confocal laser scanning microscopy. The model systems had different microstructures, i.e., liquid, xanthan (high-viscosity liquid), aqueous gel, and emulsion and gelled emulsion systems varying in fat content. Bacteria grew as single cells, small aggregates, and microcolonies of different sizes (based on colony radii [size I, 1.5 to 5.0 μm; size II, 5.0 to 10.0 μm; size III, 10.0 to 15.0 μm; and size IV, ≥15 μm]). In the liquid, small aggregates and size I microcolonies were predominantly present, while size II and III microcolonies were predominant in the xanthan and aqueous gel. Cells in the emulsions and gelled emulsions grew in the aqueous phase and on the fat-water interface. A microbial adhesion to solvent assay demonstrated limited bacterial nonpolar solvent affinities, implying that this behavior was probably not caused by cell surface hydrophobicity. In systems containing 1 and 5% fat, the largest cell volume was mainly represented by size I and II microcolonies, while at 10 and 20% fat a few size IV microcolonies comprised nearly the total cell volume. Microscopic results (concerning, e.g., growth morphology, microcolony size, intercolony distances, and the preferred phase for growth) were related to previously obtained macroscopic growth dynamics in the model systems for an L. monocytogenes strain cocktail, leading to more substantiated explanations for the influence of food microstructural aspects on lag phase duration and growth rate.IMPORTANCEListeria monocytogenes is one of the most hazardous foodborne pathogens due to the high fatality rate of the disease (i.e., listeriosis). In this study, the growth behavior of L. monocytogenes was investigated at a microscopic scale in food model systems that mimic processed fish products (e.g., fish paté and fish soup), and the results were related to macroscopic growth parameters. Many studies have previously focused on the food microstructural influence on microbial growth. The novelty of this work lies in (i) the microscopic investigation of products with a complex composition and/or structure using confocal laser scanning microscopy and (ii) the direct link to the macroscopic level. Growth behavior (i.e., concerning bacterial growth morphology and preferred phase for growth) was more complex than assumed in common macroscopic studies. Consequently, the effectiveness of industrial antimicrobial food preservation technologies (e.g., thermal processing) might be overestimated for certain products, which may have critical food safety implications.